Shrimp & Grits
Chef Chip Dunham, The Grove Grill in Memphis, TN
“Why is it important for a Southern host or hostess to know how to prepare shrimp and grits? First of all, the dish is easy to prepare,” explains Chef Chip Dunham of The Grove Grill in Memphis, TN, of one of his most popular menu items. “It’s also versatile. Shrimp and grits can be served for brunch, lunch and dinner parties! It is trendy without being pretentious and is becoming a staple Southern comfort food.” We love it for entertaining, because it’s an elegant dish that works well for both a small dinner party and on a buffet for a large group.
Memphis’s Original Shrimp and Grits Recipe
- 2 pounds shrimp 16 to 20 count per pound, peeled
- 4 teaspoons Cajun seasoning
- 5 tablespoons vegetable oil
- 4 tablespoons minced garlic
- 4 ounces diced Tasso ham
- 4 tablespoons chopped fresh herbs parsley, thyme, rosemary and basil
- 4 ounces dry white wine
- 8 ounces shrimp stock
- 4 tablespoons butter
- 4 tablespoons chopped scallions
- Salt to taste
- 1 recipe speckle heart grits recipe follows
- Pre-heat a large skillet to medium-high heat.
- Toss the shrimp in the Cajun seasoning.
- Add the oil to the skillet.
- Add the garlic, Tasso ham, and shrimp to pan. Sauté for 2 to 3 minutes.
- Add the fresh herbs and wine. Cook for an additional 1 to 2 minutes.
- Add the shrimp stock and bring to a boil.
- Portion the grits into 4 to 6 large bowls and place equal portions of shrimp into each bowl on top of grits.
- Return the pan to stove top and bring to a simmer. Reduce by up to ½ volume.
- Remove from the heat and whisk in the butter.
- Pour the sauce evenly over the top of each bowl of Shrimp & Grits. Garnish with chopped scallions.
Speckle Heart Grits
- 3 cups chicken stock
- 2 cups milk
- ¼ cup butter
- 1 cup stone ground grits
- Salt to taste
- Tabasco sauce to taste
- Combine 2 cups of the stock (reserve 1 cup stock), the milk, and butter in a pot and bring to a simmer.
- Add the grits and cook for 5 minutes while stirring constantly.
- Place the grits in a double boiler and cook for 1 to 2 hours, stirring occasionally.
- Add additional stock while cooking to adjust to desired consistency.
- Season with salt and Tabasco sauce to taste (take care not to over salt).